Authentic Hyderabadi Bagara Khana with Warm Mirchi ka Salan
Fragrant basmati rice tempered with whole spices and fresh herbs, served alongside a rich, tangy peanut and sesame gravy. This classic combination delivers deep, aromatic flavors straight from the royal kitchens of the Deccan.
50min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add the whole spices until they sizzle and release their aroma.
2
Add sliced onions and sauté until golden brown.
3
Stir in ginger-garlic paste and green chilies, cooking for another minute.
4
Drain the soaked basmati rice and gently sauté it in the spiced ghee for two minutes.
5
Pour in water, add salt, mint, and coriander leaves, then bring to a boil.
6
Cover with a tight lid, reduce heat to low, and let it simmer until the rice is cooked and fluffy.
7
For the salan, dry roast peanuts, sesame seeds, and coconut until fragrant, then blend them into a smooth paste with a little water.
8
Heat oil in a pan, slit and fry the large green chilies until blistered, then set aside.
9
In the same oil, sauté chopped onions until translucent, add the ground paste, tamarind pulp, chili powder, turmeric, and salt.
10
Simmer the gravy until oil separates, drop in the fried chilies, and serve warm alongside the aromatic Bagara Khana.
Ingredients
2 cups aged basmati rice, soaked for 30 minutes
3 tbsp ghee
2 onions, thinly sliced
1 tbsp ginger-garlic paste
2 green chilies, slit
Whole spices (2 bay leaves, 4 green cardamom, 4 cloves, 1 cinnamon stick, 1 tsp cumin seeds)
A handful of fresh mint and coriander leaves
3.5 cups water
Salt to taste
8 large green chilies (for salan)
1/4 cup peanuts
2 tbsp sesame seeds
2 tbsp desiccated coconut
1 onion, chopped
1 tbsp tamarind pulp
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp oil
*This AI-generated recipe may contain inaccuracies.